Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts

Wednesday, July 27, 2016

Greek Salad



I posted about a Greek feast on Monday.  Part of that feast was this Greek salad. Nothing eye opening here but it was a nice way to change up the typical lettuce salad with something different.



The recipe is super simple but packs a big punch of flavors.  The key is the fresh mint and parsley.  Despite the little rain lately our herb garden is going fairly strong.  Add to the herbs a block of feta and olives and you got a great salad. I don't care for the olives, a bit too strong of flavor for me.  Mr. J loves them though so they stayed in the recipe and I picked them out of my serving.  For those of you who don't have a strong preference against olives the recipe doesn't have many to begin with so the olives don't overwhelm the salad. 

This Greek salad is light but filling and a perfect side to many a meal. 



Greek Salad

by Emily Morris
Prep Time: 15 minutes
Keywords: salad Greek
Ingredients (serves 2)
  • 2 tbsp. roughly chopped fresh parsley, plus more for garnish
  • 2 medium vine-ripened tomatoes, cut into 1 1⁄2" pieces
  • 1 small cucumber, peeled, halved lengthwise, and sliced crosswise into 1⁄4" pieces
  • 1⁄2 medium white onion, thinly sliced
  • 3 tbsp. extra-virgin olive oil
  • 1 tbsp. red wine vinegar
  • 1⁄8 tsp. dried oregano, plus more
  • Kosher salt and freshly ground black pepper, to taste
  • 6 oz. feta, cut into thick slabs
  • 8 kalamata olives
Instructions
Combine parsley, tomatoes, cucumbers, and onions in a bowl.

In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over cucumber mixture. Toss.

Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano; season with pepper.
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Monday, July 11, 2016

Unearthed, a Memoir #sponsored #review #UnearthedParty



As part of The Book Club Cookbook I was also able to participate in the Unearthed Blog Party. The book, Unearthed : Love, Acceptance, and Other Lessons from an Abandoned Garden was released to the public this month and to celebrate myself and several other bloggers are reviewing the book and sharing recipes that came from the book, the author or were inspired by the book.

Unearthed : Love, Acceptance, and Other Lessons from an Abandoned Garden by Alexandra Risen (Houghton MIfflin Harcourt, July 5, 2016) is a memoir about Alexandra finding herself and her family's history through the restoration of a large garden.  The memoir begins with the death of Alexandra's father. She lives in a different city from her family and feels disconnected from her parents who immigrated from Ukraine. They would be considered "old school" and didn't talk much about their past lives in Ukraine.  

Shortly after her father's passing Alexandra and her husband take on a new home, small and in need of renovations but uniquely situated in the city with a huge garden in the backyard.  An opportunity too good to pass up they take on the challenge of restoring the house and the yard.  As they begin the restorations they continuously find new, unexpected treasures. Alexandra vows to share the experience with her young son and be the mother she felt she never had growing up.  As they go through the process of planning the garden, finding the right contractors and doing the work, Alexandra remembers certain aspects of her childhood.  


The novel passes over a period of a few years during which her mother, an avid gardener, is forced into assisted living due to dementia and eventually passes away as well.  As Alexandra and her sister pack and consolidate their mother's belongings several relics from the past are found.  Using old photos, and memorabilia Alexandra begins to understand a bit more about her parents past and why they did some of the questionable and seemingly embarrassing acts when Alexandra was growing up. As an adult with a child of her own there is more empathy and appreciation.

I related to this book in that we bought a house three years ago that needed some renovations. My husband and I had huge plans in terms of fixing up our fixer upper.  We were young and able but didn't always have the time or the money to do everything we needed to do.  We have done a lot to the outside and the inside of the house but still have a long ways to go. Our individual plans do no always coincide. We then through a baby in the mix.  We needed each other. I also gained a whole new appreciation for my parents and everything they did or didn't do for me growing up.




My favorite part of the book was that each chapter concludes with a recipe including an ingredient found and foraged from the garden. One of the early finds in the garden were maple trees. They were able to collect sap and make small batches of maple syrup from the very beginning of their garden adventure.  Although we do not make our own maple syrup we are lucky enough to have and use homemade maple syrup from Mr. J's family.  

I highly recommend this book if you are a child, a parent, a gardener, a fixer upper, a creative DIYer, a holistic person or just enjoy a good read. To celebrate the recipe of the book I recreated one of the author's recipes from her blog, The Best Maple Dressing Ever, with a few slight changes. We put it over simple arugula leaves. Quick, easy and delicious.

The Best Maple Dressing

by Emily Morris
Prep Time: 5 minutes
Keywords: raw salad maple syrup
Ingredients (makes 1 cup)
  • 1/2 cup olive oil
  • 1/4 cup maple syrup
  • 1/4 cup balsamic vinegar
  • 1 tsp granulated garlic
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • freshly ground black pepper to taste
Instructions
Put all ingredients into a leak proof container and shake vigorously until emulsified, about 1 minute. Refrigerate.
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You can find this recipe along with many other of the authors recipes on her blog Foraged Love.

If you would like a chance to receive a copy of Unearthed : Love, Acceptance, and Other Lessons from an Abandoned Garden by Alexandra Risen (Houghton MIfflin Harcourt, July 5, 2016) please leave a comment telling me your favorite flower or plant. A random winner will be announced at the end of the month.



Disclaimer: I received a free copy of this book and was given the opportunity to give a copy away to one of my readers.  In return we were requested to read the memoir, give an honest review and create or recreate a recipe inspired by this book.  Please visit the author Alexandra Risen and/or the publishers, Houghton Miflin Harcourt for further information. 

Houghton Mifflin Harcourt's social media links:

Twitter • Facebook • Tumblr • Pinterest • Instagram

Alexandra Risen


Instagram @alexandrarisen https://www.instagram.com/alexandrarisen/

Unearthed, a Memoir #sponsored #review #UnearthedParty



As part of The Book Club Cookbook I was also able to participate in the Unearthed Blog Party. The book, Unearthed : Love, Acceptance, and Other Lessons from an Abandoned Garden was released to the public this month and to celebrate myself and several other bloggers are reviewing the book and sharing recipes that came from the book, the author or were inspired by the book.

Unearthed : Love, Acceptance, and Other Lessons from an Abandoned Garden by Alexandra Risen (Houghton MIfflin Harcourt, July 5, 2016) is a memoir about Alexandra finding herself and her family's history through the restoration of a large garden.  The memoir begins with the death of Alexandra's father. She lives in a different city from her family and feels disconnected from her parents who immigrated from Ukraine. They would be considered "old school" and didn't talk much about their past lives in Ukraine.  

Shortly after her father's passing Alexandra and her husband take on a new home, small and in need of renovations but uniquely situated in the city with a huge garden in the backyard.  An opportunity too good to pass up they take on the challenge of restoring the house and the yard.  As they begin the restorations they continuously find new, unexpected treasures. Alexandra vows to share the experience with her young son and be the mother she felt she never had growing up.  As they go through the process of planning the garden, finding the right contractors and doing the work, Alexandra remembers certain aspects of her childhood.  


The novel passes over a period of a few years during which her mother, an avid gardener, is forced into assisted living due to dementia and eventually passes away as well.  As Alexandra and her sister pack and consolidate their mother's belongings several relics from the past are found.  Using old photos, and memorabilia Alexandra begins to understand a bit more about her parents past and why they did some of the questionable and seemingly embarrassing acts when Alexandra was growing up. As an adult with a child of her own there is more empathy and appreciation.

I related to this book in that we bought a house three years ago that needed some renovations. My husband and I had huge plans in terms of fixing up our fixer upper.  We were young and able but didn't always have the time or the money to do everything we needed to do.  We have done a lot to the outside and the inside of the house but still have a long ways to go. Our individual plans do no always coincide. We then through a baby in the mix.  We needed each other. I also gained a whole new appreciation for my parents and everything they did or didn't do for me growing up.



My favorite part of the book was that each chapter concludes with a recipe including an ingredient found and foraged from the garden. One of the early finds in the garden were maple trees. They were able to collect sap and make small batches of maple syrup from the very beginning of their garden adventure.  Although we do not make our own maple syrup we are lucky enough to have and use homemade maple syrup from Mr. J's family.  

I highly recommend this book if you are a child, a parent, a gardener, a fixer upper, a creative DIYer, a holistic person or just enjoy a good read. To celebrate the recipe of the book I recreated one of the author's recipes from her blog, The Best Maple Dressing Ever, with a few slight changes. We put it over simple arugula leaves. Quick, easy and delicious.

The Best Maple Dressing

by Emily Morris
Prep Time: 5 minutes
Keywords: raw salad maple syrup
Ingredients (makes 1 cup)
  • 1/2 cup olive oil
  • 1/4 cup maple syrup
  • 1/4 cup balsamic vinegar
  • 1 tsp granulated garlic
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • freshly ground black pepper to taste
Instructions
Put all ingredients into a leak proof container and shake vigorously until emulsified, about 1 minute. Refrigerate.
Powered by Recipage

You can find this recipe along with many other of the authors recipes on her blog Foraged Love.

If you would like a chance to receive a copy of Unearthed : Love, Acceptance, and Other Lessons from an Abandoned Garden by Alexandra Risen (Houghton MIfflin Harcourt, July 5, 2016) please leave a comment telling me your favorite flower or plant. A random winner will be announced at the end of the month.



Disclaimer: I received a free copy of this book and was given the opportunity to give a copy away to one of my readers.  In return we were requested to read the memoir, give an honest review and create or recreate a recipe inspired by this book.  Please visit the author Alexandra Risen and/or the publishers, Houghton Miflin Harcourt for further information. 

Houghton Mifflin Harcourt's social media links:

Twitter • Facebook • Tumblr • Pinterest • Instagram

Alexandra Risen


Instagram @alexandrarisen https://www.instagram.com/alexandrarisen/

Friday, July 1, 2016

Watermelon, Feta and Arugula Salad #CookoutWeek




It is almost the weekend and a long weekend at that.  The 4th of July is one of my favorite holidays. I am hoping to get some fireworks in but not sure if Miss O will be OK with all of the loud booms.  Other than the fireworks there will be walks, playing at the beach and lots of cookouts. 




I am hoping this salad will make an appearance. I first tried a watermelon, feta, arugula salad when we were on vacation in Disney. It was amazing with a bit of sweet and a bit of salty.

This salad is perfect for picnics or any gathering because you can make it ahead of time.  arugula is a bit bitter.  The watermelon pieces help with the bitterness but so does the salad dressing. I like to dress the salad about an hour before serving. This lets the flavors soak into the watermelon, feta and wilts the arugula just a bit cutting the bitterness.  



This is the last post for #CookoutWeek 2016 and the last chance for you to sign up for the giveaway from all of our cool #CookoutWeek sponsors.

What are you plans for the 4th of July weekend?

Watermelon Feta Arugula Salad

by Emily Morris
Prep Time: 15 minutes
Keywords: raw salad watermelon feta arugula
Ingredients (serves 4)
  • 1/4 cup orange juice
  • 1/4 cup lemon juice (2 lemons)
  • 1/4 cup minced shallots (1 large)
  • 1 tablespoon honey
  • 1/2 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 cups baby arugula, washed and spun dry
  • 1/8 th seedless watermelon, rind removed, and cut in 1-inch cubes
  • 12 ounces good feta cheese, 1/2-inch diced
Instructions
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper.

Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, and feta in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
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Monday, August 3, 2015

Salad Round Up

Oh man, summer is coming to an end. *Tear I actually like the Fall the best but it seems after waiting so long from the cold winter that summer is going too quickly. 

Summer though means heat. And although I am not ready to give up summer the heat could definitely go. At least a little bit. Right now between the weather and the kitchen renovation the oven is off limits. That means loads of take out veggies.

I was struggling with meal options that fit our parameters of cool meals with limited cooking abilities. So I dug into the old blog archives to find some delicious salads of the past. I am so glad I did. I forgot how many winning salad we made in the past. Slowly we are working our way through this list. If you need some extra veggies in your diet or just want some no cooking meals check out this salad round up. 


Classic Chopped Salad

















Friday, February 6, 2015

Classic Chopped Salad



My mom was in charge of the baby shower food.  The plan was to do a brunch type meal. And although I haven't been eating the greens lately it was good to have a salad for everyone else. 



She served this chop salad and it was a hit. You can completely change up the veggies based on your preferences. My mom added some dried cranberries for some sweetness. Even I took some on my plate. The dressing was phenomenal even though I thought the raw garlic was a bit strong. I think my non-pregnant self would have been in love. Mr. J even came home at ate what little was left.  


I got the recipe from my mom not only to share with you all but so we could make it again for us.  

Classic Chopped Salad

by Emily Morris, Adapted from Better Homes and Gardens
Prep Time: 45 minutes
Keywords: raw salad
Ingredients (serves 6-8)
  • 2 cloves garlic, peeled
  • 1/2 teaspoon kosher salt
  • 1/2 lemon
  • 1 7 ounce sour cream
  • 2 hearts romaine lettuce
  • 1/2 cup dried cranberries
  • 1 cup shredded carrots
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, seeded and chopped
  • 1/4 cup finely chopped fresh chives
  • Maldon sea salt, other sea salt, or salt
  • Freshly ground black pepper
  • 1 avocado, halved, seeded, peeled, and cut into chunks
  • 6 slices bacon, crisp-cooked and chopped
Instructions
For the dressing:
Peel garlic, split lengthwise, and remove any green germ or interior sprout. Finely chop the garlic and mix with a generous sprinkling of kosher salt. Hold knife with blade facing away from you; repeatedly rub garlic and salt together with flat of the blade to work it into a fine paste. Transfer mashed garlic to a small bowl.

Squeeze lemon over garlic, catching seeds with your fingers. Stir in an additional sprinkling of salt. Allow to stand 10 to 15 minutes so lemon can tame the garlic.

Whisk in sour cream; season with salt and a few grinds of black pepper. To give flavors time to develop, refrigerate for 1 hour. The dressing keeps in the refrigerator up to 3 days.

For the Salad:
Cut lettuce into bite-size pieces. 

In a very large salad bowl combine cranberries, shredded carrots, cherry tomatoes, and cucumber. Sprinkle with salt, pepper and half the chives. Add two or three spoonfuls of dressing and toss gently.

Add lettuce to bowl. Sprinkle with salt, pepper, and most of the remaining chives. Add an additional drizzle of dressing. Gather vegetables from bottom of the bowl and lift up and over the lettuce. 

Repeat until ingredients are just mixed, adding additional dressing as necessary to coat. Just before serving, add the avocado and bacon. Top servings with additional chives. Makes 8 servings.
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Tuesday, July 1, 2014

Chopped Greek Salad


I have been living on salad lately. It got hot and humid in Connecticut.  Oven use and really anything that takes lots of effort is just not going to happen.  

I have been making a salad mix on Sunday and then having it for lunch all week long.  Genius I tell you.  Prepping on Sunday and packing it into single serving containers makes for the easiest no thought grab and go lunch ever. And it is delicious. 


This chopped Greek salad was a snap to put together. A can of garbanzo beans and a handful of your favorite chopped veggies - cucumbers, tomatoes, and some peppers. And I don't know about you but I cannot call something Greek without some feta cheese. 


Toss it all together and stir in the dressing.  Yum, yum and yum. No lettuce means no worrying about wilting greens. I enjoyed this salad served just like this or also as a topping for greens later in the week. 


The dressing is just enough to bring all of the flavors together but not overwhelming in and of itself. 

My only problem is that Mr. J will not eat garbanzo beans.  So this salad left all for me. I guess this might not be such a problem after all.  

Chopped Greek Salad

by Emily Morris
Prep Time: 15 minutes
Keywords: raw salad
Ingredients (serves 4)
  • 1 hothouse cucumber
  • 4-5 ripe roma tomatoes
  • 1 large red bell pepper
  • 1 small red onion
  • 15 oz. can garbanzo beans, rinsed and drained
  • 1/2 cup feta crumbles
For the Dressing:
  • 3 Tbsp. red wine vinegar
  • 1/4 cup olive oil
  • 2 tsp. oregano
  • 1/4 tsp. salt
Instructions
Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside.
Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).
Put vegetables and garbanzo beans in a large bowl.
Add dressing and toss to combine.
Can eat immediately or refrigerate to let flavors combine. Stir before serving.
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